Beet-Poppy Seed Muffins

Name: Beet-Poppy Seed Muffins
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 180
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 355 milliliters large fresh beet, peeled and shredded (about; 177 milliliters firmly packed dark brown sugar; 2 larges eggs; 355 milliliters all-purpose flour; 5 Tbsps olive oil; 1 Tbsp firmly packed orange zest; 12 paper baking cups; 1 Tbsp poppy seeds; 1 teaspoons table salt

You can never have too many morn meal recipes, so give Beet-Poppy Seed Muffins a try. This dairy free recipe serves 180. One portion of this dish contains approximately 0g of protein, 1g of fat, and a total of 18 calories. From preparation to the plate, this recipe takes roughly 35 minutes. A mixture of baking powder, paper baking cups, beet, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Whisk together flour, brown sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Stir in eggs, olive oil, and orange zest. Fold in shredded beet. (Do not squeeze juice from shredded beet.)

Ingredients you will need

Baking Soda